Winter cocktail menu designed by London Cocktail Club
Exclusive cocktails featuring gin created by Raymond Blanc OBE and Silent Pool Distillers
Eurostar, the high-speed rail service linking the UK and mainland Europe, will be treating Business Premier passengers to a new range of winter cocktails to enjoy whilst relaxing in the Paris lounge.
Designed by the London Cocktail Club, the bespoke cocktails encapsulate Eurostar’s heritage, reminiscent of both British and French cultures. Featuring a range of French spirits such as pastis and Côtes de Provence rosé and typical British ingredients such as cucumber juice and fresh rosemary, the drinks are sure to suit tastes on either side of the Channel.
JJ Goodman, London Cocktail Club Founder and Owner, said: “Taking inspiration from both sides of the Channel, we’ve used the best British and French spirits to give a few classic cocktails a twist. And for those who fancy something simple yet satisfying, we’ve crafted a selection of perfectly paired, marvellously moreish G&Ts.”
For those looking for something a little lighter, Michelin star chef and Eurostar Business Premier Culinary Director, Raymond Blanc OBE, has designed two non-alcoholic cocktails. Named the Mellow Mojito and The Zester, the drinks are a virgin take on the Cuban classic and the spritz.
These drinks are a welcome addition to the menu, which currently features Eurostar’s signature cocktail, Angelique. The tipple contains Eurostar’s very own gin, Toujours 21, which was designed by Raymond Blanc and created by Silent Pool Distillers. It is a delightful fusion of French botanicals and honey from the Kent countryside.
New Paris Business Premier lounge, designed by global architects, Softroom, the Paris lounge has transformed the travel experience for Business Premier passengers. Situated on the top floor of the original 19th century building, and featuring high ceilings, marble fireplaces, a cocktail bar and intimate snug spaces, the lounge captures the spirit of a Parisian apartment.
With business passengers increasingly choosing high-speed rail over plane, valuing the seamless journey and ability to work pre-travel and on board, the new lounge offers a stylish, comfortable environment for both working and relaxing.
Raymond Blanc OBE, Eurostar Business Premier Culinary Director, said: “When designing the gin, my vision was to take travellers on a journey of taste that played upon the blend of the British and the French countryside. The aromatic notes of lavender are a nod to Eurostar’s Provencal destination, while the delicate taste of the angelica evokes memories of the British landscape. And, just as all our Business Premier meals contain local ingredients, so does our gin as it features honey made from bees housed at Eurostar’s maintenance depot in Kent.”